Store-bought pizza dough makes quick work of these garlic- and cheese-coated crusty rolls from Senior Culinary Producer Jeanette Donnarumma, who used these in her Antipasto Tree With Garlic Knots.
- Flour, for work surface
- 1 pound store-bought pizza dough
- 1 egg
- 1 stick salted butter, melted
- 2 tablespoons fresh parsley, finely chopped
- 4 cloves garlic, finely chopped or grated
- 1 cup grated Parmigiano-Reggiano cheese
Preheat oven to 375˚F.
Flour a clean work surface and roll out pizza dough to an 18-by-12-inch rectangle. Cut out 23 equal strips of dough. Tie each strip into a knot and tuck the ends under to make a dough knot. Place the knots on a greased baking sheet.
Beat egg with a splash of water. Using a pastry brush, brush the tops and sides of each knot with egg wash. Bake until golden brown, 16 to 18 minutes.
Pour melted butter into a large bowl along with parsley, garlic and Parmigiano-Reggiano. Add baked knots and toss, working in batches if needed.